This is one of my most requested birthday cakes! It is a palate-pleasing combination of fresh citrus with the added goodness and subtle crunch of poppy seeds. Serve with some fresh Banana Nice Cream or some sliced strawberries and coconut whipped cream for the perfect dessert!
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| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
cake
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Ingredients
- 1 cup vegan butter
- 1 cup sugar
- 1 1/2 cups almond milk or other plant-based milks
- 2 teaspoons apple cider vinegar or white vinegar
- 2 teaspoons vanilla
- 1/2 cup lemon juice freshly squeezed (so much better than the bottled!)
- zest from 2 lemons
- 1/4 cup lime juice
- zest of one lime
- 2 1/2 cups unbleached flour
- 1/3 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup poppy seeds
Lemon Drizzle
- 1 cup icing sugar
- 1/3 cup freshly squeezed lemon juice
- 1/4 cup lime juice
- freshly grated lemon and lime peel to decorate optional
Ingredients
Lemon Drizzle
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Instructions
- Heat oven to 350 degrees F.
- Oil and lightly flour a bundt pan. ( A bundt pan makes a regular cake quite fancy!)
- In a large mixing bowl, cream together the butter and sugar until fluffy.
- While the creaming is happening, add the vinegar to the milk and let it sit for a moment.
- When your butter mixture is fluffy, add the milk, flavourings, citrus peel and juices.
- Stir or sift together your dry ingredients, not including your poppy seeds. Once sifted, stir in your poppy seeds.
- Add your dry ingredients to your wet and beat until smooth. Don't over mix.
- Pour your batter into your greased and floured pan.
- Bake for approximately 40 minutes. Remove from oven and let stand in pan for ten minutes. Then, unmold onto a cooling rack with a plate under the rack.
- While cake is still warm, mix your icing sugar and citrus juices. Use a toothpick to poke some small holes all over the top and sides of your warm cake. Brush or spoon your drizzle over the cake. Some will run off through the rack, so just keep pouring it back over the cake until it has absorbed all the flavours and juices!
- Decorate with the lemon and lime zest. If desired, make a simple white glaze with lemon juice and icing sugar to drizzle over the cake when it is cool.
Recipe Notes
Happily, this cake can be made a day or even two ahead and will still be moist and tasty! It would also make a great base for a vegan trifle!
